MatchaDB

Research

The Global Matcha Research Library

641 papers, trials, theses and preprints that study matcha, gathered from PubMed, OpenAlex and Europe PMC, tagged by study type and topic, and linked back to every source. We keep abstracts and citations; the full text stays with its publisher.

Tip: use "quotes" for an exact phrase, OR between alternatives, and a minus to leave a word out, for example fluoride OR pesticide. Related words are matched too, so “EGCG” also finds “epigallocatechin.”

Popular searchesL-theanineEGCG and catechinsCaffeineFocus and memoryStress and sleepWeight and metabolismGut healthContaminantsPesticidesShade-growingAroma and flavorTea ceremony

8 studies match for “"moisture content"”

2023Journal articleFree to read

Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)

Manikharda Manikharda, Veny Elfionna Shofi, Benedicta Khrisnarestri Betari, et al. — Journal of the Saudi Society of Agricultural Sciences

… to have a darker color in terms of lightness (from 61.43 to 53.64), lower moisture content (from 9.26% to 8.64%), and solubility index (from 17.10% to 15.37%) in 0% and 90% shading respectively. At the same time, the protein content …

Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×
2021Journal articleFree to read

Pengaruh Tingkat Ketuaan Daun Terhadap Karakteristik Teh Herbal Matcha Tenggulun (Protium javanicum Burm.F.)

Hasbi Rohiqi, Ni Luh Ari Yusasrini, Gak Diah Puspawati — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

… a little old and old leaves. The parameters observed in this study included moisture content, ash content, crude fiber content, tannin content, total phenol, total flavonoids, antioxidant activity, color and sensory evaluation which …

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 6×
2021Journal articleFree to read

Pengaruh Suhu dan Lama Pengeringan Terhadap Karakteristik Teh Herbal Matcha Daun Tenggulun (Protium javanicum Burm.F.)

Yohanna Mei Sarah Purba, Ni Luh Ari Yusasrini, Komang Ayu Nocianitri — Jurnal Ilmu dan Teknologi Pangan (ITEPA)

The purpose of this research were to determine the temperature and duration of dried time on characteristics of the matcha herbal tenggulun leaves tea, as well as to determine the appropriate temperature and dried time to produce matcha…

Randomized controlled trialAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensoryCited 3×
2025Journal articleFree to read

Quality Characteristics of Matcha Milk Caramel according to Final Heating Temperature

Yoon-Jeong Pi, Hye-Hyun Yoon — Culinary Science & Hospitality Research

… 118℃(T3), 120℃(T4), 122℃(T5), and 124℃(T6). As a result of objective testing, moisture content, pH, L value, a value, and cohesiveness decreased as the heating temperature increased, whereas sweetness, b value, hardness, adhesiveness, …

Observational (human)Processing, milling and qualityAroma, flavor and sensory
2025Journal articleFree to read

Pengaruh Penambahan Serbuk Daun Stevia Sebagai Pengganti Gula Terhadap Sifat Kimia dan Organoleptik Minuman Fungsional Matcha

Putri Amalia Adiyati Husnul, Putri Amalia Adiyati Husnul, Dody Handito, et al. — Jurnal Edukasi Pangan

This research aims to analyze the effect of adding stevia leaf powder as a sugar substitute on the chemical and organoleptic properties of functional drinks matcha. The experimental design used was a Completely Randomized Design (CRD) with…

Randomized controlled trialAroma, flavor and sensoryFood products and applicationsProcessing, milling and quality
2023Journal articleFree to read

Quality Characteristics of Milk Caramel Added with Different Amount of Matcha

Yoon-Jeong Pi, Hye Hyun Yoon — Culinary Science & Hospitality Research

… tests, sensory attribute difference, and consumer acceptance tests. The moisture content, pH value, sugar content, and color value of milk caramel added with matcha gradually decreased as the amount of matcha added. Hardness, …

Observational (human)Processing, milling and qualityAroma, flavor and sensoryFood products and applicationsCited 1×
2025Journal article

Quality Characteristics of Matcha Milk Caramel according to Various Gelling Agent

Yoon-Jeong Pi, Hye-Hyun Yoon — Journal of the East Asian Society of Dietary Life

본 연구의 목적은 말차 밀크캐러멜의 최종 가열온도를 낮춰 말차 본연의 특성은 잘 살리되, 부드러워진 질감 때문에 생기는 보관, 유통 상의 문제점은 다양한 겔화제를 첨가하여 개선시키고자 하였다. 본 실험을 위한 말차 밀크캐러멜은 겔 화제를 첨가하지 않은 대조군(CON)과 저메톡실 펙틴(P), 저아실 젤란검(GG), 한천(A)을 각각 0.25%씩 첨가한 실험군으로 118℃까지 최종 가열하여 준비하였다. 기계적 측정 결과에…

Other / not statedProcessing, milling and qualityAroma, flavor and sensoryCited 1×
2024Journal articleFree to read

PENGARUH LAMA FERMENTASI TERHADAP HASIL KARAKTERISTIK AKHIR DARK COKELAT MATCHA

Sakinah Ahyani Dahlan, Yoyanda Bait, Suryani Une — Jambura Journal of Food Technology

Penelitian ini bertujuan untuk mengidentifikasi senyawa aktif dalam produk cokelat hitam, seperti alkaloid dalam bubuk kakao yang bertindak sebagai endorfin untuk menimbulkan rasa bahagia, dan flavonoid dari green tea matcha yang berfungsi…

Sensory / consumerAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory

How this library is built

Every record comes from three open scholarly indexes — PubMed, OpenAlex and Europe PMC — searched for the word “matcha.” Records are merged by DOI and PubMed ID so each study appears once. A paper is kept only if matcha appears in its title, abstract, author keywords or subject terms and the text is about tea or food, which filters out the surname Matcha, software called Matcha, and the Scandinavian verb “matcha” (to match).

Study type and topic tags are assigned automatically from each paper's own title, abstract and subject terms using fixed keyword rules — no guesses, and papers without an abstract are marked as unclassified. Automatic tagging is imperfect, so treat tags as a way to narrow a search, not as a verdict on a paper's quality. A study being listed here is not an endorsement of its findings.

Coverage: this is every indexed paper that names matcha, not every study of green tea or its compounds (those are far more numerous). Papers that mention matcha only in passing are hidden by default. Work that never uses the word “matcha,” and publications outside these indexes, are not included. The library was last rebuilt October 20, 2026.

Spot a paper that doesn't belong, or one that's missing? Tell us.